Save The smell of coconut milk simmering with jasmine rice is one of those scents that stops you mid-task. I was stirring a pot one evening, phone wedged between my shoulder and ear, when my neighbor knocked to borrow vinegar. She stayed for twenty minutes, just hovering near the stove, asking what I was making. That bowl turned into two dinners that week, then a regular rotation whenever I craved something bright and filling without the fuss of multiple pots.
I made this for a small dinner party once, setting out bowls and letting everyone build their own. One friend piled on extra chili, another skipped it entirely and doubled the basil. Watching people customize their bowls felt less like hosting and more like sharing a template for comfort. The lime wedges disappeared first, which told me everything I needed to know about balance.
Ingredients
- Jasmine rice: Rinsing it until the water runs clear prevents gummy texture and lets the grains stay fluffy and separate after cooking.
- Coconut milk: Full-fat is essential here, the richness soaks into every grain and creates a creamy base that light versions just cant replicate.
- Chicken thighs: They stay juicier than breasts and handle high heat without drying out, plus the extra fat carries the ginger and garlic beautifully.
- Fish sauce: A little goes a long way, adding deep umami that soy sauce alone cant achieve, but start with less if youre new to it.
- Fresh ginger: Grating releases more flavor than chopping, and the sharpness mellows into warmth as it hits the hot oil.
- Thai basil: Its slightly anise-like sweetness is different from regular basil, but if you cant find it, regular basil still brings plenty of freshness.
- Sugar snap peas: Blanching for just one minute keeps them crisp and bright green, a quick dunk is all they need.
- Roasted peanuts: They add crunch and a toasty note that ties the whole bowl together, I crush mine lightly so theyre not too chunky.
Instructions
- Start the Coconut Rice:
- Combine jasmine rice, coconut milk, water, and salt in a saucepan, then bring it to a boil before dropping the heat to low. Cover and let it simmer gently for 15 to 18 minutes, then remove from heat and let it rest covered for 5 minutes before fluffing with a fork.
- Cook the Chicken:
- Heat vegetable oil in a large skillet or wok over medium-high heat, then add garlic and ginger, stirring for about a minute until the kitchen smells amazing. Toss in the chicken pieces and cook, stirring occasionally, until theyre golden and cooked through, about 6 to 7 minutes, then stir in fish sauce, soy sauce, brown sugar, white pepper, and lime juice before removing from heat.
- Prep the Vegetables:
- Blanch the sugar snap peas and julienned carrot in boiling water for just one minute, then drain and rinse under cold water to stop the cooking and keep them crisp. Leave the bell pepper raw for extra crunch and color.
- Build the Bowls:
- Divide the coconut rice among four bowls, then top each with chicken, bell pepper, sugar snap peas, and carrot. Finish with a generous sprinkle of cilantro, torn Thai basil, sliced green onion, and chili if you like heat.
- Garnish and Serve:
- Scatter chopped roasted peanuts over each bowl and tuck a lime wedge or two on the side. Serve immediately while the rice is still warm and the vegetables are crisp.
Save A neighbor once told me she ate this bowl three nights in a row, swapping tofu for chicken on the second night and adding extra vegetables on the third. She said it felt less like leftovers and more like a choose-your-own-adventure meal. That comment stuck with me because it reminded me why I love recipes that leave room for improvisation.
Making It Your Own
If youre vegetarian, swap the chicken for pressed tofu and replace fish sauce with soy sauce or tamari for a similar salty depth. I once added edamame and thinly sliced cabbage when I didnt have snap peas, and the bowl still tasted vibrant and satisfying. Leftover roasted sweet potato also works surprisingly well, adding a subtle sweetness that plays nicely with the coconut.
Storing and Reheating
Store the rice, chicken, and vegetables separately in airtight containers in the fridge for up to three days. Reheat the rice gently in the microwave with a damp paper towel over the top to keep it from drying out, and warm the chicken in a skillet with a splash of water. Add fresh herbs and peanuts just before serving so they dont wilt or get soggy.
Serving Suggestions
This bowl pairs beautifully with a crisp off-dry Riesling or a cold Thai iced tea if you want to lean into the theme. For a lighter side, serve it with a simple cucumber salad dressed in rice vinegar and a pinch of sugar. If youre feeding a crowd, set out small bowls of extra lime, chili, and peanuts so everyone can adjust to their taste.
- Double the coconut rice recipe if youre meal prepping, it reheats better than plain rice and tastes great on its own.
- Try adding a soft-boiled egg on top for extra richness and protein.
- Leftover chicken works wonderfully in spring rolls or tossed with rice noodles the next day.
Save This bowl has become my answer to weeknight chaos, the kind of meal that feels special without demanding perfection. I hope it becomes one of those recipes you return to when you need something nourishing, colorful, and just a little bit exciting.
Kitchen Guide
- → Can I make this bowl ahead of time?
Yes, prepare components separately up to 24 hours in advance. Store rice, chicken, and vegetables in airtight containers. Reheat gently and assemble just before serving to maintain texture and freshness.
- → What vegetables work best in this bowl?
Sugar snap peas, red bell pepper, and julienned carrots provide ideal crunch and color. You can also add cucumber slices, shredded cabbage, or steamed broccoli depending on preference and seasonal availability.
- → How can I adjust the spice level?
Control heat by adjusting the amount of red chili slices. Start with half a chili for mild warmth, or omit entirely for no spice. For more intensity, add fresh Thai chilies or a drizzle of sriracha when serving.
- → What can I use instead of fish sauce?
For vegetarian versions, substitute fish sauce with additional soy sauce or a vegetarian fish sauce alternative. Coconut aminos also work well for a soy-free option while maintaining umami depth.
- → Is brown rice a good substitute for jasmine rice?
Brown rice works but requires longer cooking time and more liquid. Expect a nuttier flavor and firmer texture. Adjust cooking to 40-45 minutes and add ¼ cup extra coconut milk for proper tenderness.
- → Can I grill the chicken instead of using a skillet?
Absolutely. Marinate chicken pieces in the sauce mixture for 30 minutes, then grill over medium-high heat for 6-8 minutes until charred and cooked through. The smoky flavor complements the coconut rice beautifully.